How To Make Crispy Pork Belly On The Grill
Preheat your grill with indirect heat coals on one side of the grill or only light gas burners on one side of the grill.
How to make crispy pork belly on the grill. Now set up the smoker or grill for direct heat with a target temperature of 450 500 degrees. Leftover cold pork belly is not so palatable. How to cook crispy pork belly once the internal temperature of the pork belly reaches 200 degrees remove the pork belly from the smoker and place on a sheet tray.
Instructions combine 1 4 cup water soy oyster sauce honey star anise peppercorns and garlic in a shallow dish large enough to fit the belly. While it heats take the belly out of the marinade and pat dry. Spread the one cup of kosher salt evenly over the skin patting it gently into place.
How to reheat crispy pork belly. At this stage the skin is rubbery and looks thoroughly unappetising step 7 above. All it takes to transform the ugly ducking into a crispy golden swan is to stick it under the grill broiler for 25 minutes.
You want to keep it as dry as possible from this point on ensuring no moisture or liquid touches it again. One of my favorite item to get from a chinese bbq restaurant is crispy pork belly. The pork belly is first roasted with the salt crust then the salt crust is removed.
Place the pork belly back onto the grill fat side up first over direct grilling. The crunch the juicy fatty pork i love it. Here s my recipe on how to mak.
Remember when reheated the fat meat will take on a rubbery texture and cracklings lose their crunch. Pork belly is better as starters because it is extremely rich.